Mini Lemon-Rhubarb Bundt Cakes
Rhubarb is often mistaken for a fruit, but it is actually a vegetable!
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mini Lemon-Rhubarb Bundt Cakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a mini Bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
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Gently fold in the diced rhubarb.
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Divide the batter evenly among the prepared mini Bundt cake molds.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
